Pasta with Lemon Cream Sauce, Bacon, and Pea Pods

  • Servings: 8


3 large handfuls pea pods, trimmed and deveined
6 slices bacon
2-3 tbsp. bacon grease, reserved
3 garlic cloves, minced
1 leek, white and a little of the green, diced
2 tbsp. flour
2 c. milk (I used 2%; the creamier, the better)
3/4 tsp. kosher salt
1/8-1/4 tsp. black pepper (to taste)
1 1/2 tsp. dry basil (or about 1 tbsp. fresh added later*)
1/4 tsp. red pepper flakes
2 tsp. lemon zest
1 tbsp. lemon juice
1 bell pepper, seeded and veined, then chopped (I liked red in this dish!)
1/2 lb. uncooked pasta (I used medium shells)
1-2 c. shredded mozzarella (or about 1 small handful per serving)